Chicken Shawarma Pizza
- Dissolve the sugar and yeast into the water. Add the mix and the milk in to a mixer along with 2 thirds of your flour, on low to medium speed using a dough hook mix for about 10 min. Add the rest of the flour, salt and butter, mix for another 3 minutes, add the olive oil and mix till soft and smooth.
- Remove, shape in a ball and rest for 1 hour covered to poof. Once proofed, shape into 220g dough balls, proof for 30 min or reserve in chiller for 1-2 days .
- Roll out the dough and shape it, spread some of the pizza sauce on the dough. Top with Arla Pro shredded Mozzarella with vegetable fat, shawarma chicken, Arabic pickles and spice potato. Bake in a pizza oven at 270c for 3-4 min till cooked, remove from oven place on plate or box and cut. Finish with some garlic mayo on top, serve.